This recipe is a refreshing take on carrot salad. The texture is satisfying and the paprika gives it a delicious smokiness. Since the food processor does most of the heavy lifting, this salad is pretty easy to make.
Ingredients
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| | extra-virgin olive oil | 1/4 cup |
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| | carrots | 1 lb |
| bunched with tops on, organic, scrubbed well with skin-on, cut into 1-inch pieces |
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| | pomegranate seeds | 1/2 cup |
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| | pomegranate seeds | 1/2 cup |
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1 | Pulse the pistachios 10-12 times until coarsely chopped. Transfer into a small bowl. |
2 | In a large bowl, whisk the oil, honey, lemon juice, salt, pepper, paprika, and cayenne. |
3 | Process the carrots in the empty food processor for 10-20 seconds until finely chopped. Scrape down the sides of the bowl as needed. Transfer the carrots to the large bowl containing the dressing. |
4 | Add half the pistachios, pomegranate seeds, and mint to the salad and toss to combine. Season with salt if needed. |
5 | Transfer the salad to serving dish and top with the rest of the pistachios and pomegranate seeds. |
